Thanks for the gelatine/Jell-O clarification – I had the same question.
Do you think Sweet White Rice flour could be used in place of the white rice flour in your recipe? I have lots of sweet white but no plain white rice flour.

Hello Jeanine.
I just recently discovered your blog the other day while hunting for a good recipe to utilize the massive amount of rhubarb I was given. And I have to say that this recipe is simply AMAZING!! If I didn’t bake it myself I would have been questioning whether or not it was truly gluten-free! My boyfriend even loves this cake, and he’s not even a rhubarb fan and doesn’t need to live gluten-free like I do. It was so good, that I will be making it again for friends who are visiting us next weekend.
I am very excited to try out more of your recipes!

I must have Pinned this recipe a while back. I was just paging through my Gluten Free recipes to find the wonderful Bread recipe that I always make into hamburger buns when I noticed this recipe! I can hardly wait until the bunch of Rhubarb appears on my door step! This will definatly the first thing I make! Looks amazing and my Celiac boys love rhubarb and strawberries! Thanks again! 🙂

This looks great! Planning to make it in the morning. I’m wondering, however, if I can sub out the lemon rind and use almond extract? Or would that negatively alter the consistency of the cake? (I’m not usually a fan of lemon-flavoured anything, so not sure about that part). Thanks for the recipe!

I don’t have any yogurt. Do you have a suggestion on what to substitute it with? I have almond milk and was planning on subbing the milk with that. Would subbing the yogurt with almond milk work? I imagine it might be a bit different because yogurt is so thick and the consistency would change. Any ideas?

I take it you’re going for dairy free then, Sarah? You could use a dairy-free yogurt (there are quite a few available now), or you could “try” (I say try, because I haven’t tried it myself), using 3/4 cup almond milk with 1 tbsp lemon juice in place of the milk & sour cream. It would be like making dairy free buttermilk. As long as you have the acidity of the lemon, it should replace the sour cream nicely. Hope this helps!

It turned out fantastic! I had actually made some changes, though. I was having a family of 11 over (plus there’s us four), and I decided to double the recipe and put it all in a 9×13″ glass baking dish. When I was letting my fruit thaw (it was frozen), it didn’t look like a whole lot; and when I finally put it in the bottom of the pan, it barely covered it. So next time I’m going to double (or triple) the amount of fruit.

Also, turning the 1/2 cup into 1 cup of jello seemed excessive. I actually didn’t have strawberry jello, but I had a bunch of unflavoured gelatin. So I used 1/4 of that, and 1/4 cup of sugar and sprinkled it on top of the fruit.

Then I used 1 1/2 cups of milk with 2 Tbsp of lemon juice (because everything is doubled), and baked the whole thing for 40 minutes. It turned out great!!! Thanks for an awesome recipe and the substitution idea! 🙂